Tag Archives: paleo

…So this started off as making sweet potato brownies, but didn’t end that way! After trying what was supposed to be my batter, I turned off the oven and decided this was absolutely amazing as it was… no need to turn it into anything else. So here you are, a healthy, nutrient dense, chocolate pudding that is filled with plant based protein, fibre, and antioxidants, magnesium rich raw cacao, and healthy fats like almond butter and coconut oil. This recipe is free of refined sugars and only sweetened with local maple syrup. Enjoy!

This recipe makes about 4 portions, depending on who is making it and doing the “quality control” 🙂 🙂 🙂

Ingredients

1 medium sized sweet potato, peeled and cubed.

1/2 cup black beans, cooked or canned (I like Eden Organics)

3 T organic coconut oil, melted

1/4 cup raw cacao powder

1/4 maple syrup (you could also use Medjool dates, but would have to add more water)

1 Tbsp almond butter, smooth or crunchy

1-2 Tbsp filtered water

Pinch of Himalayan sea salt

Dash of vanilla extract or a pinch of powder

Your favourite berries and superfoods for topping

1/2 cup almonds, ground, or nuts of choice (optional…add for crunch!)

Method

This recipe can be prepared in a blender or food processor. For a Vitamix use the damper stick, for any other blender (and perhaps the food pro), continue to stop the blender and scrape down the sides with a baking spatula, as you add more ingredients.

Steam cubed sweet potatoes until soft, about 20 minutes. I like to use a bamboo steamer. In the mean time, take out the other ingredients, melt the coconut oil, grind the almonds, etc.

It’s a raw Mexican Fiesta! Tonight we served walnut-sunflower seed taco meat wrapped in collard greens from the garden. These tacos are best enjoyed with a creamy cashew red-pepper cheezy sauce! …and of course, no fiesta is complete without guacamole and salsa. You can use cabbage cups or kale for the wrap.

The texture, taste (and the look) of these tacos are so similar to your typical non-veg taco filling, so its an easy way to introduce your friends or family to meatless favourites. This recipe is enjoyed my both raw foodies, vegan and even meat lovers!

This recipe is inspired by a great friend of mine, Jamie at The Blissful Kitchen, and I have added my own touch as well.

If you’d like to reduce the amount of nuts and seeds, you can substitute with mushrooms.

DIRECTIONS: Pulse sunflower seeds and walnuts in food processor until a very fine, mealy consistency is achieved. Place in bowl. Next add remaining ingredients to food processor and pulse until well-combined and tomato and onion are finely minced. Add food processor ingredients to bowl with seed/nut mixture; stir until well-combined. Allow flavors to meld 1-4 hours before serving.

To serve: Scoop taco meat into collard green, kale or romaine leaf and roll into a little burrito wrap-rolling parallel to the stem and folding in the sides. Serve with guac, salsa and ‘cheese’ sauce.

This is such a tasty salad dressing for a mixed greens salad with an asian flare, or as a dressing for a slaw. When I am preparing an asian flavoured salad, I like to use spicy leafy greens like arugula, or mustard greens and add in bok choy leaves and kale for the base. Garnish the salad with radishes, cucumber, peppers, sliced almonds or peanuts and your favourite sprouts. I love to enjoy this salad with my raw pad thai !

I am really enjoying experimenting with grain free recipes, and when they turn out delicious, I love to share!

These savoury muffins are perfect to add to breakfast, to enjoy on their own as a snack with ghee or to serve with your favourite soup or stew as a biscuit. You can also create a sweet version too, by switching up some of the ingredients, which I have also included below.

Flax seeds, which have been around for 6,000 years, are an easy way to include healthy omega-3 fats into the diet. They are also an incredible source of fibre which help to improve digestion due to its mucilingenic properties which aid in cleaning out the intestinal tract. Plus, only 3 Tbsp of flaxseeds contain 6 grams of protein and a variety of important minerals like manganese, magnesium, phosphorus and selenium.

This smoothie literally tastes like chocolate milk. It is extremely nutrient dense and filled with healthy fats, protein and whole food carbohydrates. The dairy free milk is made from omega-3 rich nuts and seeds + coconut milk. Enjoy as a morning energy boost, afternoon treat or post work out fuel. It is such an easy and delicious (and chocolaty!) way to include the benefits of so many amazing foods into your diet like coconut oil, hemp seeds, brazil nuts, maca, medjool dates, cacao and chia.

Benefits

Maca is a root vegetable grown in the Andes mountains of South America. It is often referred to as the “Peruvian ginseng” for its abilities to energize the body, increase stamina, reduce stress and increase libido. Maca has adaptogenic qualities which aid in balancing hormones and supporting the endocrine system.

Coconut oil contains medium chain fatty acids that are easily digested and utilized as an energy burning fuel source, rather than stored as body fat. It also acts as a natural anti-viral to eliminate parasites or viruses.

Hemp seeds are a complete protein containing all the amino acids needed by the body for energy, repair, building and healing. These little powerhouses also contain the perfect balance of healthy fats omega 3, 6 and GLA, among many other benefits.

Brazil nuts are one of the highest sources of selenium and contain a variety of important minerals required for heart health and a strong immune system.

Medjool dates are an excellent source of potassium, copper and fibre. They are the perfect way to sweeten a smoothie or nut mylk, and can also be enjoyed on their own. So decadent!

I absolutely love this bread recipe. It is quite simple to make, flourless, really tasty and so light! It is always exciting to find new bread recipes that work and actually resemble bread! I also enjoy flaxseed focaccia, or raw crackers, but I am really loving this new recipe (created by Jamie at The Blissful Kitchen.)I know that some people following paleo do avoid flaxseed but I’ll call it paleo bread since that’s what her recipe is.

I like to use it for sandwiches like a vegan BLT with marinated eggplant bacon, tomatoes, lettuce, avocado and a red pepper cashew mayo, or a sweet breakfast sammy with PB and local honey!

It would be great as toast, served with soup or for any sandwich of choice!